Socca with goat cheese and tepenade

Have you tried socca before?! This is my first time making it and I liked it a lot . It’s a traditional dish from France and there are several ways to make it. I made it in a pan sort of like a crepe but thicker. It doesn’t have a super strong flavour so its very versatile in what kind of toppings you wan to put on it. I went with cheese, olives and greens, and it was divine. 😉 It’s crazy how many foods you don’t know about or miss out on when you are bread (gluten) crazy. Now that I am not eating gluten I am trying way more new grains and flours. Chickpea flour is great for making crepes or this bread and it adds a little extra protein to your meal. 😉 I must admit that I have yet to get to France, but I know when I do that I will be able to find delicious gluten free options!

Socca Bread dinner


Socca Flat Bread with Olive Tepenade Goat Cheese and Arugula
Cuisine: Vegetarian, Gluten Free
Serves: 4
  • 1¾ cup of chickpea flour
  • 2 cups water
  • 1½ tbsp of olive oil
  • 1 tsp dried basil
  • Toppings:
  • 4 tbs of goat cheese chèvre
  • 1 cup of arugula (tossed in red wine vinegar and olive oil)
  • 2 tbs olive tepenade
  1. Preheat your oven to 325 degrees. In a bowl combine the socca ingredients, whisk until combined.
  2. In a heavy non stick or cast iron pan that is lightly coated in olive oil, ladle ¼ of the socca batter into the pan and cook over medium to high heat for about 2 minutes on each side. It should turn golden brown.
  3. Once you have cooked all 4 of the socca flat breads, transfer them to 2 parchment paper lined baking sheets and bake them in your own for 5 minutes.
  4. Remove them from the oven and layer your toppings on the bread.
  5. Serve and enjoy!

Socca Pizza